getaway.co.za 49Decorate the tart
with a selection of finely
sliced autumn fruits –
we used a red apple,
2 plums, 4 figs and ¼ cup
of gooseberries.Crème Brûlée Tart
One small tap on the caramel top exposes a deliciously
delicate custard. Also known as Cambridge burnt cream or
Trinity cream, this perennial treat was invented by the royal
cook at Versailles in the late 1600s. Here’s how to make the
crisp topping without a blowtorch.
Serves 6
For the pastry:
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ȏ¼t salt
ȏ2t icing sugar
ȏ½ cup cold butter, cubed
ȏ1 egg yolk, beaten
ȏ3½T cold water
ȏ600ml double cream
ȏ1 vanilla pod, halved and
seeds removed
ȏ6 egg yolks
ȏ2 whole eggs
ȏ4T caster sugar, plus 1 cup
for the topping
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icing sugar in a bowl. Gently
rub the butter into the dry
ingredients using your
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the butter doesn’t melt.
Once the mixture resembles
coarse breadcrumbs, add
egg yolk and water gradually,
mixing until it forms into
dough. If it’s too dry, add
a little more water.
Flatten the ball of dough
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refrigerate for an hour.
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Roll out dough into a 22cm-
diameter circle. Grease a 20cm
tart tin and lay the pastry
inside, line it with baking paperand put baking weights (or
dried beans or rice) on top.
Blind-bake the pastry for
15 minutes, then remove weights
and paper and bake for a further
10 minutes until golden-brown.
Remove from the oven and
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Heat the cream, vanilla seeds
and pod halves in a saucepan
over medium-low heat, stirring
until it comes to the boil.
Remove from the heat and
leave to infuse for 5 minutes
before discarding the pods.
In a separate bowl, whisk egg
yolks, whole eggs and sugar
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cream, whisking until combined.
Gently pour this crème brûlée
mixture into the tart shell,
and bake for 40 minutes. The
custard should be set but still
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Remove tart from oven and
cool it down in the fridge for
15 minutes.
For the caramel topping, heat
sugar in a saucepan on medium
heat. Do not stir until it has all
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dark-amber colour, it’s ready.
Remove from heat, allow it to
cool slightly, then pour over
the cold tart and leave to set.